Very cloudy appearance. Aromas of lemon, green algae, sea salt, limestone and lavender; Mounir Saouma, who originally learned how to make wine at a Trappist monastery in Israel, says this is what the Dead Sea smells like and I'll take his word for it. Wonderfully refined and utterly seamless but with terrific palate-staining intensity and penetration to its flavors of lemon, lime, stone, herbs and saline minerals. Pure crushed stone on the aftertaste, which shows grand cru length. Really extraordinary minerality for Caillerets in a hot year.